The Washington Post

Radishes and arugula meet for a cheerful spring salad, without all the bite

Radish and Arugula Salad With Honey, Almonds and Mint. (Deb Lindsey/For The Washington Post)
Food and Dining Editor

As anybody who has gotten vegetable-cooking advice from their nearest farmers market can attest, sometimes Grower Knows Best. That’s certainly the case when the grower in question is also a cookbook author, writer and former food magazine editor.

Susie Middleton did the back-to-the-land thing several years ago, walking away from the suburban home and the big job at Fine Cooking. She headed to Martha’s Vineyard, where she planted a garden, then a bigger garden, then moved to an old farmhouse to plant a bigger one, then started a farm stand, then — well, you see where this is going. She and her new love, the carpenter who built her a farm stand, became farmers.

Joe Yonan is the Food and Dining editor of The Washington Post and the author of "Eat Your Vegetables: Bold Recipes for the Single Cook." He writes the Food section's Weeknight Vegetarian column. View Archive

Her new book, “Fresh From the Farm” (Taunton Press), tells that story in its outer margins. Taking center stage are images of the vegetables she grew, and recipes for what she made with them. Read one and then another, and you’ll find yourself charmed by her conversational tone and equally breezy way of cooking.

Back to that grower-knows-best idea. I was looking for something different to do with radishes, and there it was: Middleton quickly pickles them — and by quickly, I’m talking a matter of minutes — to remove just enough of their bite that they become addictive. Tucked into arugula that’s been similarly tamed by lemon juice and a little honey, and with Parmesan, almonds and mint thrown into the mix, the radishes are able to star without overtaking the dish.

Middleton likes to pair pink radishes with arugula for her favorite color combination, but the salad looks positively cheery — farm-fresh, indeed — no matter which color radish you choose.



Success! Check your inbox for details. You might also like:

Please enter a valid email address

See all newsletters

Show Comments
Most Read



Success! Check your inbox for details.

See all newsletters

Your Three. Video curated for you.

To keep reading, please enter your email address.

You’ll also receive from The Washington Post:
  • A free 6-week digital subscription
  • Our daily newsletter in your inbox

Please enter a valid email address

I have read and agree to the Terms of Service and Privacy Policy.

Please indicate agreement.

Thank you.

Check your inbox. We’ve sent an email explaining how to set up an account and activate your free digital subscription.